Just what is Mulligatawny?
Well from what I can tell from my little bits of research:
Mulligatawny is an Anglo-Indian recipe. In Indian cuisine, soup does not play a large part. So the Anglos developed a soup with Indian flavors. It can be made in many different ways, and with different ingredients. Ranging from the addition of bananas and apples to a lightly flavored vegetable soup.
I have never had Mulligatawny from anywhere, not a can, not a recipe, but I threw together some ingredients and what I thought a good Mulligatawny would be, and the results were spicy and fabulous.
Make this soup for those chilly evenings. Fast and Delicious.
Turmeric is a major component of this soup. Turmeric has been shown to be an anti-inflammatory. If you are not already taking turmeric as a supplement, try making this soup and see how you feel. Also if you are feeling a cold coming on, or are congested this is the perfect remedy!
Mulligatawny Soup with Lamb
2 stalks celery
1 large carrot
1 sweet potato
1/2 bell pepper
1/2 cup dried unsweetened coconut
Cut into small bit size pieces:
Lamb (chops, stew meat etc)
Heat oil in bottom of large dutch oven.
Add vegetables and lamb.
Cook until lamb releases juices and vegetables soften
finely grated ginger
2 cloves of garlic
Tablespoon or more of spicy curry (I recommend Madras Tamarind)
2 tsps tumeric
a touch of cumin
and a pinch of garam masala
Stir well for 2 minutes.
Add one can Coconut Milk (not the sweet kind, the kind you find in the Asian part of your market)
2 cups of chicken stock
1 tsp sugar
Bring to a boil and let simmer until potatoes are cooked through and flavors have mellowed.
Serve with fresh cilantro leaves.